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Grilled Zucchini with Chickpeas & Dill

From bread to butter to fritters (um heck yes), zoodles, and more, zucchini is pretty much everywhere these days. Right now, however, my favorite way to enjoy this ubiquitous summer squash is grilled. Tossed with olive oil, lemon, chickpeas, fresh dill, and toasted pine nuts, it makes for an easy and refreshing, thoroughly summery dish. Enjoy as a side, or make it a full meal by adding some grains and/or crusty bread. We had it over sorghum, topped with tomatoes, Cholula, and more extra-virgin olive oil– a combination I highly recommend!
*If grilling on a regular grill, simply toss the zucchini slices with a little high heat friendly oil instead of spraying on the grill itself.
*To toast the pine nuts, heat in a dry skillet over medium heat for a couple of minutes, watching closely, just until lightly browned and fragrant.